The Hatsukokoro Kurogane (黒鉄, Black Iron) can be considered the Blue 2 counterpart to the popular Kokugei line. The main difference is the use of Blue 2 instead of Blue 1 as the core steel. Unlike the slightly bluish tint seen on the Kokugei, the Kurogane stays true to its name with a straightforward Kurouchi finish over its iron cladding.
For experienced eyes, the Tosa origin of this knife is fairly easy to recognise. Wild hammer marks remain clearly visible beneath the rustic black oxidation layer, giving the blade a rough and traditional appearance. Although the fit and finish is certainly on the rustic side, the cutting performance is still very respectable. The bevel features a slight convex grind with some thickness left behind the edge. It will not simply fall through food like some thinner knives, but once the cut is initiated, the positive food release and solid blade geometry help it move through ingredients smoothly.
The additional thickness also gives the edge a little more strength, allowing the knife to be pushed harder than many thinner Japanese knives. This suits its purpose well as an affordable, practical knife for everyday use. For more experienced users, the soft iron cladding also means the bevel geometry can be modified relatively easily, and there is plenty of material available if you wish to thin the blade further over time.
I consider the Kurogane an interesting brother to the Kokugei line. With its very approachable price, practical Kurouchi finish and relatively easy maintenance and modification, it is a strong contender for anyone choosing their first carbon steel Japanese knife. It is the kind of knife you can really live with, sharpen, modify and explore, which can be particularly valuable before stepping up to something more refined, demanding and expensive.
By
Hatsukokoro
